Cooking and Hospitality Institute of Chicago

At The Cooking and Hospitality Institute of Chicago, students can choose from two culinary programs - their Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and their Baking and Pastry Certificate. Both feature comprehensive curricula that will season you for a career in the food service industry.

Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts: Their AAS program combines coursework in three areas: culinary, baking and pastry, and management, including over 450 Le Cordon Bleu proficiencies. This spectrum of learning creates a broad, yet thorough experience, complete with theoretical foundations and technical skills. Graduates of the AAS program are prepared for a variety of positions in any food service operation.

Even better, their affiliation with Le Cordon Bleu creates:

• A stimulating cross-cultural spirit
• A fraternity of 50 nationalities
• Associates Degrees and Les Diplomes
• Worldwide recognition and local appeal
• Art de Vivre in the Windy City

Le Cordon Bleu Patisserie and Baking: Through the Le Cordon Bleu Patisserie and Baking program, you will have the opportunity to master the theories and techniques of the culinary profession. You will acquire the creativity, flexibility and innovative thinking imperative to a successful career in this competitive field.

• Patisserie and Baking - Certificate
• Le Cordon Bleu Culinary Arts - Associate of Applied Science Degree

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